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Hainanese Chicken Rice


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Ingredients

4 portion(s)

Hainanese Chicken Rice

  • 4-6 skinless chicken thigh fillets
  • 10 g soy sauce, light
  • 1-2 tsp chinese cooking wine
  • 1/4 tsp white pepper
  • 1 tsp sesame oil
  • 2 cloves garlic
  • 2 slices ginger, stem
  • 2 eschalots
  • 1 tsp salt
  • 40 g Salted butter
  • 400 g rice, jasmine
  • 1.2 litres chicken stock
  • 2 pandan leaves, tied into knots
  • 6
    1h 0min
    Preparation 1h 0min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

  1. 1. Mix the light soy sauce, Chinese wine, pepper and sesame oil in a small bowl. Rub this all over the chicken pieces and marinade for a minimum of 30mins, ideally overnight.
    2. Place, garlic, ginger & eschalots into the TM bowl & chop for 5 seconds/Speed 5. Add salt & butter into the TM bowl & saute for 3 mins/Varoma/Speed 2.
    3. Add rice & saute for 2 mins/100degreees/Reverse/Speed 1.5.
    4. Pour rice onto simmering basket. Add the pandan leaves.
    5. Pour chicken stock into TM bowl. Insert simmering basket.
    6. Place marinated chicken thighs into the Varoma dish & tray making sure the vents are not fully covered.
    7. Set Varoma into position & steam for 25mins/Varoma/Speed 3. Remove the chicken & rice.
    8. Cut the chicken into slices & serve with rice, chilli dip, ginger dip and thick black soy sauce.
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  • Spatula TM5/TM6
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Tip

To make a quick sauce to pour over chopped chicken, mix 3 tsp soy sauce, 2 tbsp hot water, 1/2 tsp sesame oil & 1/4 tsp sugar, mix well.

Spray or brush the Varoma dish and tray with oil before placing the chicken.

You can use Chicken Maryland, or Chicken thigh cutlets but adjust your cooking time accordingly.

Keep the stock. Throw some chopped up bok choy & cubed silken tofu for soup option. Or use the stock as a soup base for noodle dishes.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • do you have recipes for the chilli dip and ginger...

    Submitted by annejus on 1. November 2018 - 22:59.

    do you have recipes for the chilli dip and ginger dip please?

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  • looks quick and authentic!

    Submitted by annejus on 1. November 2018 - 22:56.

    looks quick and authentic!

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